Entrees

Beef & Broccoli

Course Entree
Servings 1

Ingredients

Instructions

  • Cut broccoli & beef into preferred sizes.
  • Place beef in a bowl. Add TonTon Teriyaki Sauce (2 tbsp), let marinate for a while.
  • Sprinkle 1 tsp of cornstarch over beef. (This will make the beef more tender)
  • Saute broccoli with oil (1 1/2 tbsp) for 30-40 seconds.
  • Saute beef with oil (1 1/2 tbsp) for 20-30 seconds.
  • Add broccoli & 6 tbsp of TonTon Teriyaki Sauce & serve.

Notes

This dish can be made without steps 2 & 3 if you prefer.

Ginger Beef

Course Entree
Servings 2

Ingredients

  • 8 oz beef 8 slices - 1 oz each
  • 3/4 cup zucchini squash
  • 3/4 cup onion
  • 1/2 tbsp ginger
  • 2 tsp oil
  • 5 tbsp TonTon Teriyaki Sauce

Instructions

  • Grate ginger first, then pour 4 tbsp of TonTon Teriyaki Sauce on the ground ginger & mix together.
  • Slice beef into 8 thin slices - 1 oz each
  • Cut zucchini & onion.
  • Marinate beef in sauce & ginger mixture.
  • Pre-heat frying pan with 1 tsp of oil, saute vegetables for 1 minute, then add 1 tbsp of teriyaki sauce. Arrange vegetables on a plate.
  • Pre-heat frying pan with 1 tsp of oil. Place marinated beef in pan & cook until brown.
  • Arrange beef on a plate with vegetables & serve.

Negima (Japanese Beef Rolls stuffed with scallions)

Course Entree

Ingredients

  • 8 slices beef (3in wide & about 6in long) NY Strip works well (1 1/4 lbs)
  • 2 dz greens from scallions (green beans or green asparagus also works)
  • 1/4 cup TonTon Teriyaki Sauce

Instructions

  • Pre-heat grill or broiler until blazing hot
  • Place the meat between 2 layers of waxed paper or plastic wrap & pound it gently so that it is about an 1/8 of an inch thick. Unwrap & brush one side of each strip with Teriyaki sauce.
  • Cut scallions into lengths about the same as the meat, and place a small bundle of them at one of the narrow ends of each slice. Roll the long way securing with a toothpick or two.
  • Grill until brown on all sides, a total of about 4 minutes, then pour on the remaining Teriyaki sauce & serve.

Chicken & Mixed Vegetables

Course Entree
Servings 1

Ingredients

  • 1/2 cup broccoli
  • 1/2 cup zucchini squash
  • 1/2 cup onion
  • 1/2 cup chicken
  • 3 tbsp oil
  • 6 tbsp TonTon Teriyaki Sauce
  • 1 tsp cornstarch

Instructions

  • Cut vegetables & chicken into preferred size.
  • Pre-heat frying pan. Saute vegetables with oil (1 1/2 tbsp) & set aside.
  • Pre-heat frying pan. Cook chicken with oil (1 1/2 tbsp) until done. Add vegetables & TonTon Teriyaki Sauce. Cook for 20 seconds.
  • Mix 1 tsp of cornstarch with 2 tbsp of water. Add half starch mixture to vegetanle mixture.
  • Mix & place on plate to serve.

Notes

TonTon recommends you cook this meal one plate at a time to preserve the flavor.
Also delicious with pork, ham, or sausage.

Swordfish Oven Roast

Course Entree
Servings 1

Ingredients

Instructions

  • Cut potato into large pieces & boil. Do not overcook.
  • Place swordfish, green beans, & potatoes in a casserole dish.
  • Add white wine & teriyaki sauce. Heat oven to 360 degrees. Bake 20-30 minutes uncovered.
  • Place on a plate & serve.

Teriyaki Steak

Course Entree
Servings 1

Ingredients

  • 8 oz Beef Steak
  • 2 oz Sugar Snap Peas
  • 1/2 Potato (medium size)
  • salt
  • pepper
  • 1 tsp oil
  • 6 tbsp TonTon Teriyaki Sauce

Instructions

  • Cut potato.
  • Place potato in cold water and cook until done. (check to see if it’s done by poking with a bamboo stick or fork)
  • Remove extra fat from the steak. Sprinkle with salt and pepper. 
  • Cook boiled potato with ½ tablespoon of oil until brown. 
  • Cook peas with ½ tablespoon of oil. Add ½ tablespoon Tonton Teriyaki Sauce.  Place potato and peas on the plate.
  • Heat frying pan. Cook beef to taste. (at least 7 minutes) Add Tonton Teriyaki Sauce. Flip over a couple of times to cover the steak with sauce.

Hibachi BBQ Meatballs

Course Entree

Ingredients

  • 1 lb ground beef (for more flavor, you can mix 75% beef & 25% pork)
  • 2 shallots
  • 2 cloves of garlic
  • 1 tbsp oil
  • salt & pepper
  • TonTon Hibachi Sauce

Instructions

  • Peel shallots & garlic, mince well.
  • Mix minced shallots & garlic, ground beef, salt, black pepper, 3 tbsp Hibachi BBQ sauce until mixed well.
  • Make meatballs.
  • Heat saute pan. Add 1 tbsp oil.
  • Add meatballs and cook until brown.
  • Pour Hibachi sauce into pan & coat meatballs thoroughly.

Marinated Mix-Over Pot Roast

Course Entree
Servings 2

Ingredients

  • 1 1/2 cup chicken, beef or pork @ 10 oz
  • 1 large potato
  • 1/4 eggplant
  • 1 large onion
  • 1 green bell pepper
  • 1/2 clove of garlic
  • 1 cup TonTon Teriyaki Sauce

Instructions

  • Cut meet into large bite-size pieces.
  • Skin eggplant & cut vegetables.
  • Skin garlic.
  • Boil potato for 9 minutes & drain. Do not overcook.
  • Mix all with TonTon Teriyaki Sauce. Place mixture into casserole dish. Marinate for 2-3 inutes.
  • Bake uncovered for 40-60 minutes until brown.

Notes

Poke with a bamboo stick to see if it is done.

Roast Beef

Course Entree
Servings 4

Ingredients

  • 2 1/2 lbs beef roast
  • 2-4 leaves Nappa cabbage
  • 1/2 cup TonTon Teriyaki Sauce
  • 1 large freezer bag
  • hot mustard or horseradish

Instructions

  • Poke holes in the beef.
  • Place beef & TonTon Teriyaki Sauce in the freezer bag. Refrigerate for 12-24 hours.
  • Place beef on top of Nappa cabbage in ovenware. Excess fat will be absorbed by the cabbage & helps to prevent it from burning.
  • Heat oven to 370 degrees & bake for 90 minutes. After 40-70 minutes, poke with a bamboo stick to see if it's done to desired taste.
  • If you like more teriyaki taste, add more teriyaki sauce mixed with cornstarch & cook at 400 degrees for 3 more minutes. Cut beef to desired size. Serve with hot mustard or horseradish.
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